Ingredients:

· 500g pork ribs

· 100g white beech mushrooms

· 100g peeled chestnuts

· 50g cooked salted egg yolk

Seasonings:

· 100g sweet potato starch

· 50g egg white

· Appropriate amount of salt

· 10ml Haoji Liquid Chicken Bouillon

· 5ml Haoji Sichuan Green Pepper Oil  

· 2g peppercorns

· 500ml high-quality soup stock

· 50ml salad oil

Preparation Method:

1. Clean and cut the pork ribs into pieces. Season with salt and 5ml of Haoji Liquid Chicken Bouillon. Coat with egg white and sweet potato starch, then blanch in boiling water and remove. Slice the white beech mushrooms.

2. Arrange the pork ribs in a steaming bowl, fill with chestnuts, and cover with white beech mushroom slices. Steam for 2 hours until the ribs are tender and soft. Remove and invert into a serving bowl.

3. Heat the oil in a pot. Add the salted egg yolk and stir until it becomes sandy. Add the high-quality soup stock and bring to a boil. Then add 5ml of Haoji Liquid Chicken Bouillon, 2g of peppercorns, and drizzle with Haoji Sichuan Green Pepper Oil  . Pour over the pork ribs and chestnuts.

Characteristics:
The dish combines the savory taste of the pork ribs with a refreshing and numbing aroma. It offers diners a novel and refreshing experience, satisfying their craving for new and delicious food.